Holiday Cooking

Holiday Cooking Safety

Festive feasts and holiday meals and treats are a favorite part of the holiday and Hanukkah season. During this time of celebration keep cooking and food safety in mind for a safe holiday celebration. Children are also especially eager to help prepare goodies and learn about cooking. Remember, having children around the kitchen requires a care and supervision.

Cooking Safety

Never leave food that is cooking unattended
Turn all pot handles toward the back of the stove
Keep flammable items, such as towels & dishrags, away from the stove top
Never put water on a cooking fire…use baking soda or flour to help put it out
Turn off all appliances before leaving the kitchen

Cooking with Child Helpers

Before introducing children to the kitchen, make sure you have taken essential safety steps such as having a fire extinguisher nearby
Wash your hands frequently as well as your children
Never leave a child unattended in the kitchen
Never carry a child while cooking
Make sure you & your child wear close-fitting clothing when cooking
Always supervise a child when using the microwave
Children under age 10 should not handle the stove, electrical appliances, sharp utensils or hot dishes
Be sure to keep hot liquids and foods away from counter or table edges where they can be easily knocked off by children
Unplug appliance cords when not in use and keep them out of children’s reach

Food Safety

Feasting with family and friends is a beloved tradition during the holiday season, but with all the excitement and indulgence, it's easy to overlook the importance of food safety. As you prepare for your holiday gatherings, remember that foodborne illness can quickly ruin the festive spirit - follow these essential tips to help ensure a safe and enjoyable holiday feast for everyone.

Clean

Wash hands & food-contact surfaces often. Bacteria can spread throughout the kitchen & get onto cutting boards, knives, sponges, & counter tops.

Separate

Don't cross-contaminate--don't let bacteria spread from one food product to another-especially true for raw meat, poultry and seafood. Keep these foods and their juices away from ready-to-eat foods.

Cook

Cook to proper temperatures. Foods are properly cooked when they are heated for a long enough time and at a high enough temperature to kill the harmful bacteria that cause food borne illness. Follow FoodSafety.gov guidelines for cooking raw mean, poultry, seafood, and other foods at a safe minimum internal food temperature but using a food thermometer.

Chill

Refrigerate promptly. FoodSafety.gov recommends to refrigerate foods quickly keeps most harmful bacteria from growing and multiplying. Bacteria can grow rapidly between 40 F and 140 F.

Once food is prepared, keep hot food, hot, and cold food cold.
After eating, refrigerate or freeze perishable foods, such as meat, chicken turkey, seafood, cooked rice, and cut fruit, including any leftovers within 2 hours. However, 1 hour if food is exposed to temperatures of 90 F or left in a car.
Keep refrigerator set at 40 F & freezer at "0" F, check settings occasionally with a thermometer.

Pregnant? For your Baby's Sake Eat Safe!

In addition, to the above food safety guidelines, for women who are pregnant, follow recommendations to prevent Listeriosis during your pregnancy, to keep you and your baby safe.

Food Safety Questions - Call the USDA Meat and Poultry Hotline

If you have a question about meat, poultry, or egg products, call the USDA Meat and Poultry Hotline toll free at 1-888-MPHotline (888-674-6854). The Hotline is open year-round Monday through Friday from 10 a.m. to 6 p.m. ET (English or Spanish). Recorded food safety messages are available 24 hours a day.

Check out the FSIS Web site at www.fsis.usda.gov.
Send email questions to [email protected].